I do not care much for eggs. I only eat eggs hard boiled, over easy, and in a quiche. My little one calls it breakfast pie even though I have been known to make it for dinner. You can make it any way you like. The main ingredients are eggs, milk or half and half, and then you add in cheese, vegetables, and or meat or all three. Below is a bit more of a complicated recipe but it is amazing. Just make sure to substitute to keep the fat content in check.
Fontina and Herb Quiche
Ingredients
18 slice(s) white bread, trimmed and sliced in half
6 tablespoon(s) butter, melted
1 cup(s) chopped onion
3/4 teaspoon(s) salt
2 clove(s) garlic, finely chopped
1 1/2 cup(s) chopped artichoke hearts
1 cup(s) shredded Fontina cheese
8 eggs or egg substitute following package directions
3/4 cup(s) half-and-half or fat free half and half
1/2 cup(s) chopped fresh basil
1/2 cup(s) chopped parsley
5 tablespoon(s) ricotta cheese
1/8 teaspoon(s) ground black pepper
1/4 cup(s) grated Parmigiano-Reggiano
Directions
Heat oven to 325 degrees F. Brush a 9-inch springform pan and bread slices with butter.
Line the pan bottom and sides with the bread. Slightly overlap each slice. Press firmly into the corners of the pan, and pinch seams together.
Heat the remaining butter in a skillet over medium-low heat. Add the onions and 1/4 teaspoon salt and cook until light golden, about 10 minutes. Add the garlic and cook 1 minute. Stir in the artichoke hearts and cook for 2 minutes. Remove from heat and let cool. Toss in Fontina and place in the prepared pan.
Whisk eggs, half-and-half, herbs, ricotta, remaining salt, and pepper together. Pour over the artichoke mixture. Top with any remaining bread. Sprinkle with Parmigiano-Reggiano, cover with aluminum foil, and bake for 1 hour.